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Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
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Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing
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By EmCF
Columbus, Ohio
on February 19, 2013
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The flavor of the cinnamon and cayenne in this brittle is great, but the texture did not come out right for me. I have never made candy at home before and this recipe attracted me because it didn't call for a candy thermometer or use the technical "hard ball/soft ball" instructions. However, I think it was oversimplified, as I took my sugar to a "light amber" and though it poured and set up well, the final product texture was more grainy than I would have liked - gave a sort of "raw" sugar consistency even after cooking the sugar. Perhaps the recipe calls for too much sugar to water, or it needs to give a more objective cooking point at which to stop boiling down the sugar.
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